This recipe calls for simmering rice with chicken stock, veggies, and chicken breasts, which means it comes out super flavorful and with almost no effort. You can adjust the spice mixture to your tastes, too — so if you love a five-alarm fire in your mouth, feel free to up the amount of cayenne used.
The most important ingredient in this wildly cozy dinner is time. Put some chicken and veggies in a slow cooker for three hours so that they can become incredibly tender. Then, pop some biscuit dough on top so it can bake into a rich crust. An hour later, you have delish comfort food that basically appeared out of nowhere.
If you love your biscuits golden brown, you can place the crock in the oven at 375 degrees for the final 15 minutes of cooking time.
This is nutrient-dense curry is also totally delicious thanks to spices like cumin, coriander, turmeric, and chili flakes. Just combine the spices, veggies, legumes, and coconut cream together, stir intermittently for about 30 minutes, and you have enough servings to feed four people (or one person plus three leftover meals). For a lighter taste, you can swap out the coconut cream for coconut milk.
It’s incredibly easy to DIY this restaurant fave — the secret is to bring the soup to a simmer twice, so it can reach its maximum gooey goodness. Depending on your own tastes, you can swap out the veggie stock for chicken stock, or halve the salt. Either way, once you whip this up, your tastebud will be like, “Pan-who-a?”
You can feed eight (!!) people with one pot — just fill said pot with seared shrimp, fettuccine, spices, and heavy cream which gives the dish its smooth signature flavor.
Make sure to have each ingredient prepped before you start cooking — this recipe moves fast, and if you try to pour and measure as you saute, you might end up accidentally serving some of your delicious pasta to the kitchen floor.
Break out your cast-iron skillet for this veggie-packed meal that starts out sautéing on the stovetop and ends up baking in the oven. The rice, beans, and veggies are buried under a top layer of cheese and then baked to melty perfection. If you’re looking for more protein, you can swap out the rice for quinoa or add in some chicken.
If you really want to get this recipe to taste like your favorite takeout, the key is the pad Thai sauce — you can buy it pre-made at the store, or make your own by combining two tablespoons each of fish sauce, rice vinegar, soy sauce, brown sugar, lime juice, and sriracha. If you’re not in a chicken mood, you can easily swap in your favorite protein like shrimp or tofu, too.
It takes less than 30 minutes to make this hearty vegan pasta dish which achieves peak creaminess by cooking in veggie broth and non-dairy milk rather than water.
If you feel like you have exhausted your current chicken repertoire (and in this, the 436th week of March, who doesn’t?), check out this paella-inspired dish which gets its kick from lime, cilantro, and poblano peppers. You can also experiment by adding in your favorite additional ingredients like corn, smoked paprika, or red chili flakes.
This dish is packed with three different kinds of protein — chicken, quinoa, and black beans, so it’s basically an energy bar (only way more delicious). To experiment with the dish’s taste profile, swap out the vegetable broth for chicken broth, or steak for chicken.
This korma with rice is a quick weeknight meal that tastes like a weekend meal you spent hours prepping — so, basically, the platonic ideal of dinners. Plus, the recipe can be easily tweaked for however you’re feeling that day: if you’re in the mood for veggies, swap out the chicken for chickpeas; if you want to take a trip to Flavor Country, try adding five to six tablespoons of korma paste.
It’s hard to go wrong with ground beef, cheese, and pasta, so make especially sure to add this to your arsenal if you’re cooking for picky eaters. The amount of cheese in the recipe can be customized to please your tastebuds — add more if you’re a cheese fanatic or less if you like your pasta a bit less creamy.
It does not get any simpler than this dish which only has two steps (well, three if you count eating it all in one sitting). It works great on its own, or add on extras like shrimp, mushrooms, or caramelized onions.
If you’re feeling way too exhausted to make something complicated but still want to chart new culinary territory, try this recipe which unexpectedly combines creamy alfredo sauce with Cajun spicing and andouille sausage. If you crave creaminess when it comes to the sauce, sub out heavy whipping cream for half of the milk.
This vegan quinoa dish is basically the Meryl Streep of lunches, in that it can play any role, and play it well. You can eat it on its own, roll it up in burrito, or combine it with your favorite flavors, like chicken, cheese, or spinach. Just make a tub and keep it in your fridge; you’ll eat it, trust me.
If you’re just learning to cook and really want to make someone say, “Wow, I didn’t know you knew how to cook,” this one’s for you. This meal gets its next-level creaminess by cooking the pasta in the milk. You can add in more spinach if you want to up the veggie quotient, or swap out the chicken for shrimp for a lighter meal.
If you’ve been Seamless-ing so hard that you have sort of forgotten how your stove works, try making this takeout classic yourself. You can adjust the proteins according to your taste — if you are a bonafide ham hater, cut it out and double up on the shrimp, or swap out both meats for chicken.
Cooking with faux meats can feel really intimidating, but this simple recipe is great for beginners who are just starting to explore vegan cooking. If you like a drier meatball, you can try baking them instead of pan-frying them, or adding more panko breadcrumbs to the mixture.
Sausage and peppers pasta is a visionary marriage of creamy and chewy textures, making it an ideal meal to serve to impress guests, woo dates, or just convince your parents that you have your life together. Once you master the original version, you can experiment with variations like adding in tomato paste, crushed red pepper flakes, or spicy seasoning.
If you’ve just gone vegan and feel great about it, but kind of have no idea what to feed yourself — or are just trying to incorporate more plant-based eating into your diet — this lentil-based update on the classic Bolognese is a great place to start. This recipe works very well with spice adjustments, so taste as you go and add extra pinches of whatever spices you like.
If you want to get some greens in with your pasta (or if you only eat greens if they’re covered in a delicious cream sauce), give this a shot. The recipe can easily be veganized without losing any of the flavor — just substitute vegan parmesan and non-dairy cream. And if you’re not a card-carrying resident of Spiceworld, feel free to skip the red pepper flakes.
Need ingredients for all your new recipes? Shop each recipe directly through the app, or check out Walmart’s grocery selection to get veggies, meat, seafood, and more delivered right to your door.
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